Make It Now:

Meatballs

1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly [q:1 1/2]-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

1. Follow Step 1.
2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

1. Thaw.
2. Follow Step 2.
3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.

1. Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
2. Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.

1. Preheat oven to 350°.
2. Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
3. Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
4. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
5. 3 minutes to allow onion to soften. Add sausage and break apart with a spoon or spatula into very small pieces. Cook for 4 to 5 minutes to allow sausage to cook most of the way through. Add bell pepper and kale and sauté for 2 to 3 more minutes, just long enough to allow kale to wilt.
6. Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
7. Spread mushroom caps out evenly on sheet pan and, using a scoop or a spoon, stuff each one with a generous amount of kale and sausage mixture, packed tightly into a mound. Place in oven for 25 minutes. You may want to cover mushrooms with foil after the first 15 minutes to prevent overbrowning.

1. Place all ingredients in a blender container. 
2. Blend on High until mixture is smooth.
3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.

1. Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
2. Add chopped chocolate to mixture. Whisk until chocolate is melted.
3. Remove saucepan from heat. Stir in vanilla and almond extracts.
4. Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.

1. Spread pesto over puff pastry sheet, leaving a [q:1/2] inch border around edge.
2. Scatter over cheese and cranberries. Brush edges with beaten egg. Starting from one side, roll up pastry tightly to enclose filling. Wrap pastry roll in plastic wrap and chill for 30 minutes.
3. Preheat oven to 400º.
4. Remove plastic wrap from roll. Brush roll with egg. Cut roll into 8 slices. Place each slice, cut-side up, on a baking-paper-lined tray.
5. Bake for 20 minutes, or until golden.

1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.
2. Serve with the cut fresh fruit for dipping.

1. Preheat oven to 450°. Lightly grease a large oven-safe cooling rack with oil. Place cooling rack on a large baking sheet.
2. Cut off ends of each zucchini. Slice each zucchini lengthwise into 8 large fries, leaving skin on.
3. Prepare 3 plates: On first plate, gently whisk together chickpea flour, garlic powder, and salt. On second plate, pour milk. On third plate, stir together breadcrumbs and nutritional yeast.
4. Dip each piece of sliced zucchini assembly-line fashion into the 3 plates. First, dip it lightly into flour mixture, then milk, and finally breadcrumb mixture. Be sure to coat all sides of zucchini with each mixture. Place breaded fries on greased rack placed atop baking sheet. Make sure fries are not touching.
5. Transfer baking sheet to oven. Bake fries for approximately 15 minutes, or until browned and crispy.
6. Serve fries with warmed marinara sauce.